Archive: May 2013

Located on Emek Refaim (restaurant row), Baba bills itself as an authentic Israeli restaurant. We are not sure just what that means. Does a multitude of hummus dishes make it authentically Israeli? We found the food to be not very good. The felafel balls were pretty much the worst we have ever had anywhere in Continue Reading »

Three of us went to Greg’s for breakfast. The food was amazing. The bread tray was filled with the most delicious, crispy loaf of bread as well as slices of whole wheat bread. The coffee was excellent and the barista was clearly a talented artist! One of us had the HUGE breakfast salad. It looked Continue Reading »

peaches An estimated three-fourths of the Texas fresh-market peach crop is lost to a severe freeze. Temperatures in the low 20s in late March destroyed about 90% of peaches in the Fredericksburg, Texas, area, home to about half of Texas’ 3,000 fresh-market peach acres, said Dan Rohrer, president of Fredericksburg-based Rocky Hill Orchard and president Continue Reading »

This was our last time to eat in Angelica in its present location. They are moving soon to a new and much larger location. Frankly, we love eating at Angelica. It is a very upscale dining experience at a very reasonable price. Three of us had appetizers, dinners, four cups of wine and two desserts. Continue Reading »

Supermarkets in Israel are much like their American counterparts. Yet, in some ways, they are uniquely Israeli. We often shop at the Shufersol in Talpiyot, a most impressive store. Of course, there is the organic section and the bulk products section. Additionally, that store has a full department dedicated to appliances for the home both Continue Reading »

FROM KOSHER TODAY (MAY 20) Tofurky, a manufacturer of vegetarian products, located one mile east of Oregon, is looking to the lucrative kosher market to continue to expand its rapidly growing line of Tofurky deli products as well as those made with Tempeh, a cultured cake of beans and/or grains that has been a staple Continue Reading »

FROM TABLET MAGAZINE Over the past two decades, molecular gastronomy has changed the way influential chefs cook in many parts of the world. Thanks to a recently opened store and a soon-to-open restaurant, Israel is finally starting to catch up to this weird world of experimental cooking. Molecular gastronomy, a term coined in 1992 by Continue Reading »

Travel day today. We are off to Jerusalem for a quick visit. Of course, we are flying El Al Business Class and fully expect to get the usual royal treatment for which they are justly famous! Every time we fly Business, we order the meat meal. Every time we get the same mystery meat, just Continue Reading »